Blueberry Muffin Pancakes
These fluffy, sweet vegan pancakes offer the delicious taste and texture of a blueberry muffin, perfect for a special breakfast or brunch. They come together quickly with simple plant-based ingredients and a delightful streusel topping.
Instructions
- 1
Preheat oven to 350 degrees F (176 C). Prepare streusel by combining raw sugar (2 tbsp) and unbleached all-purpose flour* (2.5 tbsp) in a small mixing bowl, then cut in vegan butter (1 tbsp) until well combined. Spread on a baking sheet and bake for 5-7 minutes or until light brown. Remove from oven and set aside. You will have leftover streusel.
- 2
Preheat electric griddle to medium heat (about 350 degrees F), or a large skillet on the stovetop. Ensure the surface is hot but not smoking.
- 3
In a large mixing bowl, combine flaxseed meal (1 tbsp) and water (2.5 tbsp) and let sit for 1-2 minutes. Then add melted vegan butter (1 tbsp), agave nectar (1 tbsp), baking soda (0.5 tsp), baking powder (1 tsp), salt (1 pinch), unsweetened almond milk (0.5 cup), pure vanilla extract (0.5 tsp) and whisk until well combined.
- 4
Add whole-wheat pastry flour OR unbleached all-purpose* (0.5 cup) and stir until just combined. Gently fold in blueberries (0.25 cup). Let the batter rest for 5-10 minutes.
- 5
Lightly grease your griddle and pour 0.25 cup measurements of the batter onto the griddle. Top with a sprinkle of streusel and flip when bubbles appear in the middle and edges turn slightly dry. Cook for 1-2 minutes more on the other side. Serve topped with vegan butter, an additional sprinkle of streusel, and a drizzle of maple syrup.
Nutrition Facts
Per portion